Our Baileys ice cream bombe is a rich chocolate dessert with a boozy kick. If you love Baileys ice cream then you’ll love this easy yet impressive dessert. It’s perfect for those who like to get ahead and can be kept in the freezer until you are ready to serve. This recipe makes 2 Baileys ice cream chocolate bombes, each serving 8.
- 600ml double cream
- 150ml Baileys Chocolat Luxe or Original Irish Cream
- 397g can condensed milk
- 350g jar stem ginger, drained and chopped
- 225g jar cocktail cherries, drained and halved
- 100g amaretti biscuits, roughly chopped
- 100g plain chocolate, grated
- For the chocolate covering:
- 200ml double cream
- 200g plain chocolate, broken into squares
- 2tbsp caster sugar
- To decorate:
- Irish Cream liqueur milk chocolate truffles
- edible gold spray
- 100g white chocolate
- gold glitter stars (Lakeland)
- sprinkle stars
- white rainbow dust
- holly leaves
- You will need:
- 2 x 1ltr pudding basins, lined with cling film
Whip the cream until peaking. Pour in the Baileys and condensed milk and whisk in. Stir in the ginger, cherries, amaretti and chocolate. Pour into the pudding basins lined with cling film and freeze for at least 7 hours.
Put the holly and a few truffles on to baking parchment and cover with gold spray.
To make the covering, put the cream, chocolate and sugar in a heatproof bowl over a pan of simmering water to melt. Stir to combine; cool for 5 mins. Upturn pudding on to a plate, peel away cling film and drizzle over chocolate sauce to cover the ice cream. Return to the freezer.
Melt the white chocolate as in Step 3 and drizzle it over the pudding, using some to secure the truffles. Return to the freezer until ready to serve. Top with holly and scatter with stars and rainbow dust.